Green chicken enchiladas

Okay, seriously, I've been on a mission to find the perfect green enchilada recipe, and I finally nailed it with these Enchiladas Poblanas Verdes! If you're craving that authentic, rich, and slightly spicy flavor, this is THE one. It might look like a lot of steps, but trust me, the homemade poblano-tomatillo sauce is a game-changer and totally worth the effort. Once you try it, you'll never go back to canned sauce again. Here’s how I make my absolute favorite batch, perfect for a cozy family dinner or when you want to impress some friends. First, let's talk about that incredible sauce. For the Green Poblano Sauce: 6-8 medium tomatillos, husked and rinsed 2 large poblano peppers 1-2 serrano peppers (adjust to your spice preference, or omit for mild) 1/2 white onion, roughly chopped 2-3 cloves garlic, peeled 1/2 bunch fresh cilantro 1 cup chicken broth 1 tbsp olive oil Salt to taste Optional: a pinch of cumin For the Chicken Filling & Assembly: 2 cups cooked, shredded chicken (rotisserie chicken works wonders here!) 1.5 cups shredded Monterey Jack or Oaxaca cheese, plus more for topping 12-15 corn tortillas Vegetable oil, for frying tortillas Optional garnishes: Mexican crema or sour cream, crumbled cotija cheese, chopped red onion, extra cilantro My Easy Steps to Enchilada Heaven: Roast the Veggies: Preheat your oven broiler or a cast-iron skillet. Place tomatillos, poblanos, and serranos on a baking sheet. Broil for 5-7 minutes, turning occasionally, until charred and softened. Alternatively, char them in a hot dry skillet. Once done, place the poblanos in a sealed plastic bag for 10-15 minutes to steam, then peel, deseed, and roughly chop them. Do the same for the serranos if using. Sauté Aromatics: In a saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped white onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Blend the Sauce: Transfer the roasted tomatillos, peeled poblanos, serranos (if using), sautéed onion and garlic, cilantro, and chicken broth to a blender. Blend until completely smooth. You might need to do this in batches. Simmer the Sauce: Pour the blended sauce back into the saucepan. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce slightly thickens and the flavors meld. Season with salt to taste and a pinch of cumin if desired. This simmering step is crucial for depth of flavor! Prepare Tortillas: Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Quickly dip each corn tortilla into the hot oil for just 5-10 seconds per side until pliable. This prevents them from tearing when rolled and adds flavor. Don't make them crispy! Drain on paper towels. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Pour a thin layer of green sauce on the bottom of a 9x13 inch baking dish. Take a softened tortilla, spread a spoonful of shredded chicken down the center, and sprinkle with some shredded cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas, snuggling them close together. Bake to Perfection: Pour the remaining green sauce evenly over the rolled enchiladas. Top generously with the reserved shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Garnish & Serve: Let the enchiladas rest for a few minutes before serving. I love to garnish mine with a drizzle of Mexican crema, a sprinkle of fresh cilantro, and a little cotija cheese. They're amazing with a side of rice and beans! This recipe has become a staple in my kitchen, and I hope you love making and eating these Enchiladas Poblanas Verdes as much as I do! It's truly a labor of love that pays off in deliciousness.